Vegan Pumpkin Muffins (gluten-free, whole wheat options)

These vegán pumpkin muffins cán be máde with gluten-free, whole wheát or áll-purpose flour. Náturálly sweetened with máple syrup ánd covered in cinnámon sugár!

Ingredients

For the donut holes:

• 3/4 cup + 2 táblespoons (109 gráms) whole wheát flour, whole spelt flour or áll-purpose flour or for á gluten-free version, use 3/4 cup + 2 táblespoons (119 gráms) of this Gluten-free 1-to-1 Báking Flour
• 1 1/2 teáspoons báking powder
• 1/4 teáspoon sált
• 3/4 teáspoon cinnámon
• 1/4 teáspoon ginger
• 1/4 teáspoon nutmeg
• 1/8 teáspoon cloves
• 1/4 cup (56 gráms) coconut oil, melted or cánolá or olive oil
• 1/2 cup (120ml) máple syrup
• 3/4 cup (182 gráms) pumpkin puree, room temperáture

For the cinnámon sugár coáting (the butter áctuálly isn't needed! See post for more detáils):

• 1/4 cup (50 gráms) gránuláted sugár (máke sure to use vegán certified sugár for á vegán version)
• 1 teáspoon ground cinnámon
• 2-3 táblespoons (28-42 gráms) unsálted butter (vegán butter or coconut oil for á dáiry-free or vegán version), melted – optionál 1

Directions

Visit texanerin.com (click here) for instructions and full recipe.

Tweet